Crescent Hotels & Resorts Adds Hyatt Place/Hyatt House Dual Property in East Moline

USA, East Moline, Illinois. June 30, 2020

The Hyatt Place East Moline/Quad Cities and the Hyatt House East Moline/Quad Cities are now being managed by Crescent Hotels & Resorts. Crescent, based in Fairfax, Virginia is a nationally recognized operator of major hotels and resorts throughout the United States and Canada.

The 233-room dual-branded hotel, offers free parking for guests, a free shuttle, and is minutes from the Tax Slayer Center, John Deere Harvester Works, Deere & Company World Headquarters and the John Deere Pavilion. Many guest rooms feature Mississippi River views, and with riverfront access, guests can hike, bike or stroll the Great River Trail just outside the hotel's doorstep.

Hyatt's approach to wellbeing is focused on three landmarks: FEEL, FUEL and FUNCTION.

Thoughtfully designed rooms with dedicated areas to work, sleep and play; fluid social spaces to seamlessly transition from work to relaxation; and dermatologist designed products to promote skin and hair health support how guests feel. Breakfast made of natural ingredients, like cage-free eggs and whole fruit; blackout curtains to enable a good night's sleep; and the Hyatt exclusive mattress developed for comfort support how guests fuel. A fitness center with cardio equipment and strength-training machines, and refreshing pool perfect for swimming laps support how guests function.

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Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.